Spicy garlic ketchup

Ingredients for 1 servings:

• 200 g onion(s)
• 6 cloves garlic
• 2 kg tomatoes, ripe
• 2 tbsp olive oil for frying
• 1 tbsp, leveled salt
• 5 g pepper (Malabar pepper)
• 4 tbsp balsamic vinegar, lighter
• 1 bay leaf
• 5 juniper berries

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 hours; Total time approx. 5 hours

without sugar

Roughly dice the onion and press the garlic through a press. Remove the stems from the tomatoes and roughly dice them, cooking the seeds with them. Heat the oil in a tall saucepan. Add the onions and fry briefly until translucent, add the garlic and fry briefly. Then add the tomatoes in batches and stir. Bring everything to a boil briefly. Add the salt, crushed Malabar pepper, juniper berries, bay leaf and balsamic vinegar and stir well. Bring everything to a boil briefly, then reduce the heat and simmer for about four hours, stirring occasionally. Once everything has reduced/boiled down, strain the mixture through a fine sieve. Bring the ketchup back to a boil in a clean saucepan, stirring constantly. While still hot, pour into hot, rinsed jars and seal. I steamed them again just to be on the safe side.